Phil Mickelson wants to put on another vintage display at The Open after filling the Claret Jug with fine wine worth £13,000 a bottle.

American ace Mickelson, 44, handed back the trophy on Monday at this year’s venue, Royal Liverpool in Hoylake.

The star admits he still watches his blistering final round 66 from Muirfield regularly on repeat. It secured a memorable win for the ecstatic left-hander who lifted his fifth Major and first on British soil.

He has enjoyed toasting his triumph with a French Burgundy red wine which is among the most sought-after - and costly - drops in the world.

Mickelson said: “I stressed we had to treat the Claret Jug with the reverence and respect that it deserves and only put good stuff in it.

“One of my friends, their definition of the good stuff was a bottle of 1990 Romanee-Conti wine. I didn’t know what this was when I drank it. I just knew it was really good. It tasted great, that’s all I was worried about.

“That was the best bottle that was ever put in there. It was delicious and I’m very appreciative. We drank a few of those bottles that night.”

He is yet to even get a top 10 finish in 15 attempts though on the PGA Tour this season in America.

But the ace, now 13th in the world, insists his game is not far off and has been working hard to improve his putting with guru Dave Stockton.

Mickelson, whose poor putting wrecked his career Grand Slam hopes at last month’s US Open, added: “It hasn’t been a good year. But I believe the next five years are going to be some of the best in my career.

“The parts are a lot better than the whole right now. I’m driving the ball with more confidence and better than I ever have. And I feel much better with the putter after a good breakthrough these last couple of weeks.”

Mickelson says he is also getting the benefit of daily stretches before and after playing to stay subtle.

He likes Hoylake, where he came tied 22nd when Tiger Woods won there in 2006.

He said: “The thing I like about Royal Liverpool is the same thing I liked about Muirfield. It’’s those last 20, 30 yards short of the green, where you often have to land a golf ball, as it will continue to bounce on to the green if you strike it properly.

“There is not these repellent hillsides in the landing area that kick balls off into the trouble.”